Process for improving the durability of, and/or stabilizing, microbially perishable products

ABSTRACT

The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging the products, their surfaces and/or their environment, in particular the environmental air and/or the surfaces of the utensils or other materials which come directly or indirectly into contact with the products, are impacted with one or more process adjuvants, the process adjuvant comprising at least one microbicidally active flavouring substance.

[0001] This application is a continuation-in-part application of U.S.application Ser. No. 08/737,655, filed Feb. 19, 1997, entitled “Processfor improving the durability of, and/or stabilizing, microbiallyperishable products”, which is the US National Phase of PCT applicationPCT/EP96/01364, filed Mar. 28, 1996. This application also claimspriority under U.S.C. §119(a) from German Patent No. 195 12 147.3, filedMar. 31, 1995. The entire disclosures of all the above identifiedapplications are incorporated by reference herein.

[0002] The present invention relates to a process for improving thedurability of, and/or stabilizing, microbially perishable products, to aprocess adjuvant for implementing this process, and also to the use ofthe process adjuvant for impacting the surfaces of microbiallyperishable products and/or their environment.

[0003] Industrially processed foodstuffs, animal feeds, cosmetics,pharmaceuticals and other products which are susceptible to microbialspoilage must keep for a certain period of time, which is not too short,in order, following transport and marketing by the usual routes, toreach the consumer in unspoiled condition. In addition to this, theconsumer does not expect the product he has bought to perish immediatelyafter purchase but, on the contrary, that it will be possible to keep itin storage for some days or weeks, depending on the product.

[0004] Without being treated, most foodstuffs and animal feeds wouldperish within a few days since fungi and/or bacteria would be able tomultiply in an unhindered manner, at best restricted by refrigeration,on a nutrient medium which was ideal for them. Typical examples are thespoilage of bread by moulds, e.g. Aspergillus niger, of meat products(e.g. sausage) by enterobacteria or lactobacilli and the contaminationof poultry by salmonellas, among many others. Since fungi, includingyeast and/or their spores, and also Gram-positive and Gram-negativebacteria, are ubiquitous wherever a sterile environment has not beencreated by special procedures which are expensive and not applicableindustrially for economic reasons, suitable countermeasures have to betaken.

[0005] Conventionally, therefore, foodstuffs, animal feeds, cosmetics,pharmaceuticals, paints, paper and celluloses and other perishableproducts are preserved using preservatives which, according to the CodexAlimentarius List of the Food and Agriculture Organization (FAO/WHO FoodStandard Programme) are listed, as “synthetic preservatives”, inDivision 3 Food Additives Preservatives 3.73 and mainly employed in theform of single chemical substances or combinations of these substances.

[0006] The preservatives which are included in the abovementioned listpossess bacteriostatic and/or fungistatic activity and substantiallyimprove durability. However, they are rejected by many consumers sincetheir effects on the health of the consumer are not known and/or harmfulinfluences cannot be excluded, in particular in association withrepeated intake over a long period of time.

[0007] A particular disadvantage of these preservatives is that they areadded to the foodstuff regularly. As a result, relatively highconcentrations of these preservatives also enter the human body duringconsumption. The reactions in the form of allergic diseases which areseen much more frequently nowadays are the consequence.

[0008] An alternative to preservation by adding synthetic preservativesis thermal inactivation of microorganisms, for example bypasteurization. Pasteurization means a thermal treatment at from 70 to85° C. for an exposure time of from 30 to 120 minutes.

[0009] While pasteurization substantially improves the durability ofproducts which have been treated in this way, it is neverthelesstechnically elaborate and consumes a very large amount of energy. Overand above this, the viability of spores is often either not impaired oronly impaired to a very limited extent. Furthermore, pasteurization isnot applicable to temperature-sensitive products or leads to a notinconsiderable loss of quality, since the “degree of freshness” of thepasteurized product declines, at the very latest, as a result of thesecond thermization (up to 85° C.) which is often required. In addition,it is precisely the valuable constituents of foodstuffs, cosmetics orpharmaceuticals, for example vitamins, amino acids and manypharmaceutical active compounds, which are thermolabile, so that thermaltreatment under the customary conditions of pasteurization is out of thequestion.

[0010] Another possibility for improving durability is to pack theproduct which is endangered by spoilage under nitrogen or CO₂ in anairtight manner, or to supply it in vacuum packs as is the case, forexample, with ground coffee. However, these processes are expensive andelaborate and therefore not applicable to many foodstuffs.

[0011] The object of the invention is, therefore, to provide a processfor improving the durability of, and/or stabilizing, microbiallyperishable products, in which, during the process for preparing,processing or packaging the products, their surfaces and/or theirenvironment, in particular the environmental air and/or the surfaces ofthe utensils or other materials which come directly or indirectly intocontact with the products, are impacted with one or more processadjuvants. By these means, it is intended, in particular, to make itpossible to improve the durability of, and stabilize, foodstuffs, animalfeeds, cosmetics, pharmaceuticals and other products which areendangered by spoilage without having to mix synthetic preservativesinto these treated substances or use pasteurization at temperatures offrom 70 to 85° C. The intention is also to achieve a reduction in thequantity of the agents employed for the improvement in durability andthe stabilization.

[0012] According to the invention, this object is achieved by a processadjuvant which comprises at least one microbicidally active flavouringsubstance, preferably at least two flavouring substances.

[0013] The invention furthermore relates to a process adjuvant which ischaracterized in that it comprises at least one microbicidally activeflavouring substance, preferably at least two flavouring substances.

[0014] Finally the present invention also relates to the use of theprocess adjuvant for impacting the surfaces of microbially perishableproducts and/or their environment for the purpose of spreading,lubricating, emulsifying, separating, cleansing, spraying, nebulizing,gasifying and cutting.

[0015] The flavouring substances which are contained in the novelprocess adjuvants are exclusively natural or identical-to-natureflavouring substances which are recognized, under FEMA, as being safe(GRAS—generally recognized as safe). The aforementioned list is the FEMAGRAS Flavouring Substances List GRAS 3-16 Nos. 2001-3834 (as of 1993),which lists natural and identical-to-nature flavouring substances whichare authorized by the American Public Health Authority FDA for use infoodstuffs (FDA Regulation 21 CFR 172.515 for identical-to-natureflavouring substances (Synthetic Flavouring Substances and Adjuvants)and FDA Regulation 21 CFR 182.20 for natural flavouring substances(Natural Flavouring Substances and Adjuvants). Flavouring substanceswhich meet these FDA standards can be employed in a “quantum satis”manner, i.e. they may be present in the foodstuff up to the highestconcentration at which they still do not impair the smell or taste ofthe foodstuff to which they have been added. The flavouring substanceslisted under FEMA coincide, to a large extent, with the substancescontained in the corresponding European standard COE.

[0016] According to the invention, the flavouring substances classifiedas “NAT4” according to Article V of European Community DirectiveFlavourings (22.06.88) may also be used provided that they are regardedas being safe in accordance with the abovementioned FEMA GRAS list. NAT4substances are substances which can be declared to beidentical-to-nature under certain conditions, for example when thesubstances are employed in combination with, and as a constituent of, anatural or identical-to-nature flavouring substance.

[0017] The particular advantage of the novel process adjuvants is that,owing to their constituents being listed in the FEMA GRAS list and beingrecognized by the US Public Health Authority FDA, which is probably themost critical health authority of all, as being harmless, they canreadily be added to foodstuffs in the “quantum satis” concentrationrange.

[0018] A further particular advantage is that the process adjuvants donot affect the taste and smell of the treated products.

[0019] The novel process adjuvants are employed, for example, in theform of lubricants, emulsifiers, washing agents, sprays, nebulizingagents, gas-phase-active agents, heat-transferring agents and alsocutting agents or separating agents. The process adjuvants may also beemployed as additives which are included in the said agents.

[0020] It is important for the invention that the process adjuvants arenot added to the foodstuffs or mixed with them. Rather, it is only thesurfaces or cut surfaces of the foodstuffs which are impacted with theprocess adjuvants. This can take place by the foodstuff surfaces or cutsurfaces being impacted directly with the process adjuvants. However, itis also possible to treat the surfaces of utensils, production machines,packaging equipment, transport equipment, packaging materials and theenvironmental air with the process adjuvant.

[0021] It is surprising, according to the invention, that themicrobicidal effect of the process adjuvants is seen even when lowconcentrations are used. Only from 0.01 to 5 g, preferably from 0.05 to1 g per kg of foodstuff is used when the process adjuvants are impacted.In a preferred embodiment, 0.01 to 1.0 g/kg of process adjuvant per foodstuff is used, more preferred 0.01 to 0.5 g/kg, and most preferably 0.05to 0.5 g/kg. When they are used for the environmental air, only from0.001 to 10 g are employed, for example, per M3 of air. Indeed, onlyfrom 0.000001 g to 0.1 g/cm² of surface is used for the surfaces ofutensils.

[0022] When these concentrations are adhered to, the detectablequantities in the foodstuffs are only about 0.001% by weight. Bycontrast, from 0.1 to 3% by weight of preservative is regularly presentin the foodstuffs in accordance with the state of the art. Despite theseextremely low concentrations, it is surprising, according to theinvention, that an extension of the durability of up to 50% can beachieved as compared with conventionally preserved foodstuffs.

[0023] It is particularly to be emphasized, and astonishing, that even0.001% by weight of a process adjuvant applied indirectly to foodstuffs,is sufficient to stabilize and/or improve durability while at the sametime increasing product quality.

[0024] This effect is all the more surprising in that the time overwhich the flavouring substances employed in accordance with theinvention exert their microbicidal effect is less than 24 hours,preferably less than 12 hours. It is very particularly preferred toselect process adjuvants and concentrations such that the time for themicrobicidal effect is less than 1 hour, preferably less than 15minutes.

[0025] In contrast to this, the aim of the conventional preservatives isto be active in the foodstuff for as long as possible, i.e. over weeksand months. Despite the very short time during which the processadjuvants employed in accordance with the invention exert their effect,the durability is significantly increased as compared with that offoodstuffs which have been treated in accordance with the state of theart with conventional preservatives or preservation processes.

[0026] The novel process adjuvant comprises flavouring substances whichare selected from the group of the alcohols, aldehydes, phenols,acetates, acids, esters, terpenes, acetals, and their physiologicallytolerated salts, ethereal oils and plant extracts.

[0027] Preferred embodiments of the novel process adjuvants comprise oneor more flavouring substances selected from one or more of the followinggroups:

[0028] I. Alcohols

[0029] Acetoin (acetylmethylcarbinol), ethyl alcohol (ethanol), propylalcohol (1-propanol), isopropyl alcohol (2-propanol, isopropanol),propylene glycol, glycerol, benzyl alcohol, n-butyl alcohol(n-propylcarbinol), iso-butyl alcohol (2-methyl-1 propanol), hexylalcohol (hexanol), L-menthol, octyl alcohol (n-octanol), phenyl ethylalcohol (2-phenylethanol), cinnamyl alcohol (3-phenyl-2-propen-1-ol),a-methylbenzyl alcohol (1-phenylethanol), heptyl alcohol (heptanol),n-amyl alcohol (1-pentanol), iso-amyl alcohol (3-methyl-1-butanol),anise alcohol (4-methoxybenzyl alcohol, p-anise alcohol), citronellol,n-decyl alcohol (n-decanol), geraniol, b-hexenol (3-hexenol),hydrocinnamyl alcohol (3-phenyl-1-propanol), lauryl alcohol (dodecanol),linalool, nerolidol, nonadienol (2,6-nonadien-1-ol), nonyl alcohol(1-nonanol), rhodinol, terpineol, borneol, clineol (eucalyptol),anisole, cuminyl alcohol (cuminol), 1-phenyl-1-propanol, 10-undecen-1-oland 1-hexadecanol.

[0030] II. Aldehydes

[0031] Acetylaldehyde, anisaldehyde, benzaldehyde, iso-butyl aldehyde(methyl-1-propanal), citral, citronellal, n-caproaldehyde (n-decanal),ethyl vanillin, fufurol, heliotropin (piperonal), heptyl aldehyde,(heptanal), hexyl-aldehyde (hexanal), 2-hexenal (β-propylacrolein),hydrocinnamaldehyde (3 phenyl-1-propanal), lauryl aldehyde (dodecanal),nonyl aldehyde (n-nonanal), octyl aldhehyde (n-octanal),phenylacetaldehyde (1-oxo-2-phenylethane), propionaldehyde (propanal),vanillin, cinnamaldehyde (3-phenylpropenal), perillaldehyde andcuminaldehyde.

[0032] III. Phenols

[0033] Thymol, methyleugenol, acetyleugenol, safrole, eugenol,isoeugenol, anethole, phenol, methyl chavicol (estragole;3-(4-methoxyphenyl)-1-propene), carvacrol,α-bisabolol, fornesol,anisole, (methoxybenzene) and propenylguaethol(5-propenyl-2-ethoxyphenol).

[0034] IV. Acetates

[0035] Isoamyl acetate (3-methyl-1-butyl acetate), benzyl acetate,benzylphenyl acetate, n-butyl acetate, cinnamyl acetate(3-phenylpropenyl acetate), citronellyl acetate, ethyl acetate, eugenolacetate, (acetyleugenol), geranyl acetate, hexyl acetate (hexanylethanoate), hydrocinnamyl acetate (3-phenylpropyl acetate), linalylacetate, octyl acetate, phenylethyl acetate, terpinyl acetate, triacetin(glyceryl triacetate), potassium acetate, sodium acetate, and calciumacetate.

[0036] V. Acids and/or their Physiologically Tolerated Salts

[0037] Acetic acid, aconitic acid, adipic acid, formic acid, malic acid(1-hydroxysuccinic acid), caproic acid, hydrocinnamic acid,(3-phenyl-1-propionic acid), pelargonic acid (nonanoic acid), lacticacid (2-hydroxypropionic acid), phenoxyacetic acid (glycolic acid phenylether), phenylacetic acid (a-toluic acid), valeric acid (pentanoicacid), isovaleric acid (3-methylbutanoic acid), cinnamic acid(3-phenylpropenoic acid), citric acid, mandelic acid(hydroxyphenylacetic acid), tartaric acid (2,3-dihydroxybutanoic diacid;2,3-dihydroxysuccinic acid), fumaric acid, and tannic acid.

[0038] VI. Esters

[0039] Allicin.

[0040] VII. Terpenes

[0041] Camphor, limonene and)i-caryophyRene.

[0042] VIII. Acetals

[0043] Acetal, acetaldehyde dibutyl acetal, acetaldehyde dipropylacetal, acetaldehyde phenethylpropyl acetal, cinnamaldehyde ethyleneglycol acetal, decanal dimethyl acetal, heptanal dimethyl acetal,heptanal glyceryl acetal and benzaldehyde propylene glycol acetal.

[0044] IX. Polyphenol

[0045] X. Ethereal Oils and/or Alcoholic or Glycolic Extracts, orExtracts Which are Obtained by CO₂ High-Pressure Processes, From thePlants Listed Below:

[0046] a) Oils or extracts containing a high proportion of alcohols:

[0047] balm, coriander, cardamom, eucalyptus;

[0048] b) Oils or extracts containing a high proportion of aldehydes:

[0049] Eucalyptus citriodora, cinnamon, lemon, lemongrass, balm,citronella, lime and orange;

[0050] c) Oils or extracts containing a high proportion of phenols:

[0051] oreganum, thyme, rosemary, orange, carnation, fennel, camphor,tangerine, anise, cascarilla, tarragon and allspice;

[0052] d) Oils or extracts containing a high proportion of acetates:

[0053] lavender;

[0054] e) Oils or extracts containing a high proportion of esters:

[0055] mustard, onion and garlic;

[0056] f) Oils or extracts containing a high proportion of terpenes:

[0057] pepper, Seville orange, caraway, dill, lemon, peppermint andnutmeg.

[0058] Isopropanol and ethanol are not used if the process adjuvantcomprises only one of the said flavouring substances. Surprisingly, ithas been found that a combination of at least two of the givenflavouring substances has a far greater effect than that produced by onesingle substance.

[0059] Most of the flavouring substances listed in the GRAS FEMA listare not water-soluble, i.e. they are hydrophobic. If they are employedin foodstuffs which primarily contain fat, they can be used directlywithout solvents owing to their lypophilic character. However, theproportion of lypophilic foodstuffs is relatively small. In order toensure that they can exert their effect in foodstuffs, animal feeds,cosmetics or pharmaceuticals which are in the main hydrophilic, they arepreferably employed in combination with a water-soluble solubilizer. Inorder to do justice to the claim of this invention—to make availableprocess adjuvants which are harmless from the point of health—use ismade exclusively of solubilizer-flavouring substances, e.g. alcohols,which are authorized for food stuffs.

[0060] The process adjuvants are used undiluted and/or in water-solubledilutions with water and/or solvents (e.g. alcohols) which areauthorized for food stuffs and/or in fat-soluble dilutions withvegetable (fatty) oils.

[0061] In the novel process adjuvants, use can be made, for example, ofreadily water-soluble alcohols, preferably in concentrations of from 0.1to 99% by weight, based on the process adjuvant, in combination withother flavouring substances. In a preferred embodiment, the processadjuvant comprises a GRAS flavoring compound that is an alcohol, and anadditional different GRAS flavoring compound. Preferably, the additionalGRAS flavoring compound is at least 0.001% by weight of the processingadjuvant, more preferably at least 0.01% by weight, and most preferablyat least 0.05% by weight. The novel process adjuvants preferablycomprise less than 50% by weight of ethanol, isopropanol or benzylalcohol, or of a mixture of these compounds. It is particularlypreferred if the proportion of the said alcohols is less than 30% byweight, in particular less than 20% by weight. Provided processadjuvants are employed which comprise benzyl alcohol and at least onefurther flavouring substance, the proportion of benzyl alcohol can alsobe more than 50% by weight. Surprisingly, the process adjuvants whichcomprise, for example, only 20% by weight of ethanol or isopropanol incombination with flavour aldehydes and flavour phenols in concentrationswhich are in the per 1000 range possess a very powerful fungicidal andbactericidal effect; even process adjuvants which comprise 1% by weightof the said water-soluble alcohols in combination with less than 3% offlavour aldehyde and flavour phenol exhibit a 70 to 100% microbicidaleffect.

[0062] From the above, it follows that the novel process adjuvantspossess surprising microbicidal effects in the production environment orin the production process environment.

[0063] In this context, preference is given to using the processadjuvants for producing foodstuffs, animal feeds, cosmetics,pharmaceuticals, paints, paper and/or cellulose.

[0064] In particularly preferred embodiments, the process adjuvants areused for improving the durability of, and stabilizing, foodstuffsselected from the following group: bread, baked goods, baking agents,baking powders, blancmange powders, beverages, dietetic foodstuffs,essences, delicatessen foodstuffs, fish and fish products, potatoes andproducts based on potatoes, spices, flour, margarine, fruit andvegetables and products based on fruit and vegetables, pickledfoodstuffs, starch products, confectionery, soups, pastas, meat and meatproducts, milk, dairy and cheese products, poultry and poultry products,oils, fat and oil-containing or fat-containing products.

[0065] The novel process adjuvant exerts its effect in the environmentof the product, for example a foodstuff or animal feed, which issusceptible to spoilage, e.g. on machine parts which are in contact withthe product to be worked or processed, or in the air. As a result ofdirect contact with the surface of the product susceptible to spoilage,they also exert their effect there, i.e. they display their effect onthe surface or, when penetrating into the product, in the latter itself.

[0066] The particular advantage of the novel process adjuvant is,therefore, that on the one hand it decontaminates in a dependablemanner, with its activity against Gram-positive and Gram-negativebacteria, fungi, including yeast, and viruses having been proved, while,on the other hand, it does not constitute any danger for the consumer ofthe foodstuff since it is completely harmless to this consumer and doesnot possess any microbicidal, technological after effect in thefoodstuff, since the microbicidal activity relates to the productionenvironment, which is freed from contaminating microorganisms by thenovel measures.

[0067] The novel process adjuvant can be a lubricant which is usedsimultaneously for lubrication, for decontamination of the lubricatedparts and consequently, indirectly, for stabilizing the durability ofthe products which are in contact with these parts.

[0068] According to the invention, the process adjuvant can also be anemulsifier, a separating agent or a cleansing agent. Such agents areused for emulsification and/or cleansing and consequently also fordecontaminating surfaces, articles, machines, equipment, utensils,cutting surfaces and cutting devices, transport devices and the like.The adjuvant can furthermore be used for decontaminating and cleansingfoodstuffs, raw materials, cosmetics, pharmaceuticals, paints, paper,cellulose, livestock, poultry, fish and garbage.

[0069] In addition to this, the novel process adjuvant can be a spray.Such a spray enables the decontaminating active compounds to be finelydistributed on all machine parts, transport devices, cutting devices,working surfaces, etc., and can simultaneously result in foodstuffswhich are packed immediately after the cutting or separating procedureand/or packaging/portioning procedure being stored in a climate whichpossesses decontaminating and/or durability-stabilizing properties asthe result of enclosed spray. In addition to this, nebulizable orsprayable embodiments are very economical owing to the comparativelysmall amounts required.

[0070] The spray can also be blown or sprayed/nebulized into and/or ontopackaging, for example packets, cartons or the like, in order thereby topreserve the product which is packed therein for a longer period.

[0071] The sprays can also be nebulized in the production environment(surroundings, refrigeration, ventilation, fresh air) at hygienic weakspots (e.g. cooling sections), in order thereby to reduce the number oforganisms without the personnel operating in this environment beingharmed.

[0072] The process adjuvants may also be employed for spraying ontofoodstuff surfaces or cut surfaces in order to eliminate or reduce thespoilage causing agents which are present on the foodstuffs.

[0073] Furthermore, these sprays can be employed in transport equipment,stores and coldrooms, and the like.

[0074] The process adjuvant may also be employed by dipping thefoodstuff, packaging materials, all machine parts, transport devices,cutting devices, working surfaces, etc., into the process adjuvant.

[0075] In a further embodiment, the novel process adjuvant is agas-phase active agent which is used for active decontamination and/ordeodorizing in the gas phase in systems, such as packages, wastesystems, container systems, transport spaces, storage spaces and thelike, which are more or less closed. The packed goods, which arecontained, transported or stored in the container, as well as the airand the particular environment, profit from the effect of the gas-phaseagent.

[0076] The novel process adjuvant has also proved to be a good heattransferring agent. By heat-transferring agents are meant coolingagents, heating agents and warming agents which can be used asdecontaminating additives in circulating circulatory systems of liquidcooling systems, heating systems and warming systems. In this context,they are added to aqueous or oily systems to prevent the growth ofmicroorganisms in the liquids in order, for example, to preventcontamination occurring in association with the leakage of refrigerationsystems.

[0077] In a particularly preferred embodiment, the novel processadjuvant is a cutting agent or separating agent for cutting knivesand/or cutting devices of every kind and for all perishable productswhich are to be cut, in order to prevent contamination of the cuttingsites.

[0078] In the foodstuffs industry, contaminations with Gram-negative orGram-positive pathogens, moulds, yeasts and other possiblespoilage-causing agents often occur at the cutting sites or separationsites of foodstuffs, which contaminations can impair, sometimessubstantially, the durability of the cut or separated products andconsequently cause both economic damage and damage to health. Thecontaminations are introduced by raw materials, product/raw materialresidues and personnel and also by machine parts or operationallyassociated processes or by the air.

[0079] Conventionally, therefore, the cut or separated foodstuffs, orthe foodstuffs which are to be cut or separated, are still eitherpasteurized or treated technically in order to decontaminate them, andthereby preserve them, or are treated with preservatives. However, asalready mentioned above, a thermal treatment is not possible oradmissible in every case and can lead to a diminution in the quality ofthe product in some circumstances.

[0080] A flanking measure for improving the durability of foodstuffs isthe purification or even disinfection of the environment using chemicaldisinfectants which are subject to the biocide regulation. Thesesubstances are more or less poisonous and should not be transferred tofoodstuffs. However, chemical disinfection is a discontinuous measurewhich can, in practice, only be applied to machine parts and to theenvironment at particular times during production and after whoseimplementation it is subsequently necessary to flush with water in orderto remove the residual substances. Correspondingly, the direct andpermanent elimination of spoilage-causing agents is not ensured.

[0081] For this reason, attempts have been made in the state of the artto optimize machine hygiene by improving cleaning ability or by means ofinstallations for generating or maintaining pure or organism-deficientor organism-free air. However, experience has shown that this has eithernot brought about an increased durability of cut or separated foodstuffsor is economically no longer justifiable or cannot be put into practicein a reliable manner.

[0082] An example from the sliced bread industry demonstrates that thedurability of sliced bread is substantially reduced, in comparison withwhole bread, by the cutting or separating of bread varieties such aswhole dough bread, wholemeal bread, white bread, mixed bread or toastbread and then packing it. Depending on the bread variety, thedurability is between 2 and 5 days. As a result of the subsequentthermal treatment (pasteurization in ovens or microwave appliances at acore temperature of from 60 to 90° C.) which is usually carried outnowadays, the durability of bread is normally extended to from 4 toapprox. 20 days when using normal vapour-permeable polyethylene bagwrappings. Owing to their lower vapour permeability, other films, forexample made of polypropylene, which, however, are substantially moreexpensive, can achieve a longer durability. Synthetic polyesterwrappings enclosing an introduced nitrogen-containing atmosphere resultin even longer durability. However, all these measures are either verycostly or can only be employed for expensive special products andspecial markets and sometimes lead to substantial losses in the qualityof the sliced bread, for example as the result of condensate formationin the bread bag, as the result of a bread consistency which is toosoft, or as the result of premature drying out. None of these measuressolves the real causes of the contamination by the cutting or separatingprocess, which process, by means of the cutting device, for example thecutting blades, introduces both the possible spoilage-causing agentswhich are present in the environment, and those which are present in aproduct or on the machine, into the foodstuff and distribute themtherein.

[0083] Either mineral compositions, which are no longer permitted inmany countries, or vegetable cutting oils, which are often alreadycontaminated themselves, i.e. polluted with bacteria, are customarilyemployed as cutting agents or separating agents. See, for example, G.Schuster: Investigations on mould contamination of sliced bread, Bäcker& Konditor [Baker and Confectionel] 27(11), pp. 345-347; G. Spicher: DieQuellen der direkten Kontamination des Brotes mit Schimmelpilzen; DasSchneidöl als Faktor der Schimmelkontamination; [The sources of directcontamination of bread with moulds; cutting oil as a factor in mouldcontamination]; Getreide, Mehl und Brot [Cereals, flour and bread]32(4), pp. 91-94.

[0084] There is, therefore, a pressing need, which is satisified by thenovel cutting agent or separating agent, for a cutting agent orseparating agent which enables the machine parts which are in contactwith the foodstuff to be decontaminated during the cutting process andthereby achieves an improved durability of the cut material.

[0085] The novel cutting agent or separating agent can be employedwherever cutting or separating is taking place on an industrial scaleand the material which is being cut can be subject to spoilage bybacteria or fungi or contamination with viruses. While this applies tocelluloses and paper, for example, it also applies, in particular, tofoodstuffs and animal feeds.

[0086] In a preferred embodiment, the novel process adjuvant is suitablefor cutting or separating bread, baked goods, fish and fish products,potatoes and products based on potatoes, fruit and vegetable andproducts based on fruit and vegetable, confectionary, starch products,pastas, meat and meat products, cheese products, poultry and poultryproducts.

[0087] If the novel process adjuvant is a cutting agent or separatingagent (for example for cutting bread), this agent can then be preparedon a customary vegetable oil/fat/wax basis while adding microbicidalprocess adjuvants which are based on flavouring substances. The cuttingagent or separating agent (for example for use in the meat productsindustry) can preferably, according to the invention, consistexclusively of one or more flavouring substances.

[0088] Natural emulsifiers, for example lecithins at a concentration offrom 1 to 25% by weight, can be added to the vegetable oils, vegetablewaxes and vegetable fats, in correspondence with the state of the art.Examples of emulsifiers are lecithins, citric acid monoglycerides,diacetyl tartaric acid, N-acetylphosphatidylethanolamine,phosphatidylinositol, phosphatidylserine, phospliatidic acids andphosphatidylcholine. However, if the novel cutting agent or separatingagent is prepared as a water-based emulsion, vegetable oils, vegetablefats and vegetable waxes having unsaturated and saturated C₁₆-C₁₈ fattyacids, which also have a viscosity of from about 10 mPas (20° C.) toabout 500 mPas (20° C.), are then used.

[0089] After having been mixed with water in a ratio of from 1:1 to1:40, the cutting/separating agent, which has been assembled, forexample, from the abovementioned fatty acids or oils and emulsifiers,can then be used as a cutting emulsion or separating emulsion (milk).

[0090] In practice, the novel cutting agent or separating agent isapplied at least to the machine parts which arc in contact with thematerial which is being cut in order to decontaminate these parts. Basedon experience, the agents are employed in doses of 1-20 g/kg offoodstuff, with the dose depending on the cutting or separating deviceused and the material being cut.

[0091] The cutting/separating agents are usually applied to the cuttingor separating devices, for example sprayed onto circular dish wheelcutting machines when slicing bread, which are then used to cut slicedbread, for example. According to the invention, parts of the cuttingdevices, for example circular dish knives, band slicers (rotatingband-saws), electrical or mechanical knives or knife devices, electricalor mechanical saws or sawing devices, and electrical or mechanical chainsaws or devices, are wetted in this context such that the cutting orseparating agent can exert a decontaminating or microbicidal effect onthe corresponding machine part and also on the surface which resultsfrom the cutting or separating.

[0092] The advantageous effect of the novel cutting/separating agents isexpressed in an extended durability of the material which is being cut,for example sliced bread. It is based, not least, on the fact that thecutting and separating agent penetrates the surface of the materialwhich is being cut and also decontaminates the deeper layers of the cutfoodstuff, specifically using the flavouring substances contained in thecutting oil.

[0093] In addition to this, the flavouring substances described herealso exert a microbicidal effect in the vapour phase, since mostflavouring substances volatilize readily. They therefore exert theireffect in the so-called environment of the foodstuff, for example inpackaging the foodstuff, when the latter is packed, for example, in afilm wrapping after the cutting process.

[0094] This process of decontaminating the cut material after the actualcutting procedure can be supported by a mild thermal aftertreatment ofthe foodstuff without the latter losing any quality in its packaging.Thus, after having been sliced, bread, for example, is packed inpolyethylene films and then brought, for example by means of microwavetreatment, within from 10 seconds to 5 minutes, to a core temperature ofbetween 30° and 50° C., or treated thermally for up to 1 hour at a coretemperature of from 30° to 50° C., which reinforces the decontaminatingeffect of the cutting or separating agent.

[0095] The advantageous effect of the cutting/separating agents can insome cases be substantially increased if the application and cutting orseparating techniques are improved, or freshly developed, such that thefoodstuff is intensely wetted with cutting or separating agent. Forexample, in experiments on bread slicing, the circular dish cuttingblade was provided with separate slot guides and grooves, therebyrendering possible a more thorough and intense application of cutting orseparating agent.

[0096] The following examples explain the invention.

COMPARATIVE EXAMPLE

[0097] It is already known in the state of the art that ethanol andisopropanol are microbicidal in high concentrations (75% by weight tomore than 90% by weight). However, additives containing such a highconcentration of ethanol or isopropanol are more likely to beundesirable owing, on the one hand, to the dangers in handling them, inparticular their ready flammability, and, on the other hand, fromconsiderations of principle, for example with regard to children orformer alcoholics. However, if the ethanol or isopropanol concentrationis reduced to 20% by weight, or less, based on the process adjuvant,there is no longer any detectable bactericidal or fungicidal effect, asis demonstrated in the table below. TABLE Microbicidal and/or fungicidaleffect of ethanol and isopropanol¹ Staph. aureus Asp. niger Duration ofaction, 1 h Duration of action, 1 h Isopropanol, 20% by wt. RF² 0.3 RF.0.5 Ethanol, 20% by wt. RF 3.4 RF 0 Growth control log CFU³: 7.5 logCFU: 5.4 Isopropanol, 75% by wt. RF 7.0 RF 5.4 Ethanol, 75% by wt. RF7.0 RF 5.4 Growth control log CFU: 7.0 log CFU: 5.4

Examples 1-5

[0098] The efficacy of process adjuvants was tested in a variety ofexperiments. These experiments demonstrate that these adjuvants improvedurability and stability in a surprising manner when they are employedas cutting agents, as sprays, as cleansing agents or as separatingagents. In this way, it was possible greatly to reduce the number ofspoilage-causing organisms on cutting surfaces, transport surfaces orslicing surfaces. At the same time, the durability of sausage, forexample, was extended by 30% as compared with a conventionalpreservation.

[0099] Taking the example of bread, durability is significantly improvedby spraying bread loaves, and slices of the bread, with cutting agent,by means of spraying the process adjuvant onto the surfaces of thecutting knives.

[0100] Taking the example of baked goods, it was possible to demonstratethat the content of moulds per m² of air was significantly reduced whena process adjuvant was nebulized. The durability was substantiallyimproved without any further addition of preservatives to the bread orthe baked goods.

Example 1

[0101] Use of a process adjuvant as a cutting agent for cutting knivesand as a spray for conveyor belts and bands in butchery.

[0102] Method Description:

[0103] a)-c) investigates the organism number of acid-formers such aslactobacilli. The customary laboratory technique, a dilution series andcasting agar, was applied to determine this organism number. Nutrientmedium used: MRS agar (OXOID)

[0104] d) The spreading method was used to determine theorganism-reducing effect on the surface of sausage. The number oforganisms was determined beforehand, after an exposure time of 10minutes (after spraying with HIQProSlice, registered trade mark of Schürin Process GmbH), after cooling and prior to packaging. Nutrient mediumfor the total number of organisms: RODAC containing TSA, TW 80 andlecithin.

[0105] Surface: 25 cm²

[0106] Sample Description:

[0107] Grilling sausage was selected as the subject for theinvestigation.

[0108] The product has a durability of 2-3 weeks.

[0109] Grilling sausage is produced as follows:

[0110] Lean and fat are cut in the cutter and mixed with ingredients.After the intestine has been filled, the sausage is heated in water at75° C. After cooling, the products are vacuum-packed with 3 sausagesbeing included in each pack Sample no.: Sample description 1 Grillingsausage, zero sample 2 Zero sample + ProSlice on outer skin (1 g/1000 gof sausage) 3 Equipment decontaminated with ProSlice 4 As 3 + ProSliceon outer skin (1 g/1000 g of sausage 5 As 3 + 1% ProSlice as additive 6As 5 + ProSlice on outer skin (1 g/1000 g of sausage) 7 As 3 + 3%ProSlice as additive 8 As 7 + ProSlice on outer skin (1 g/1000 g ofsausage) Results: Number of lactobacilli organisms/g Sample No. Day 1Day 7 Day 14 a) The durability of a product, when used as additive. 1100 31,000 2,100,000 5 200 26,000 5,000,000 7 100 40,000 5,000,000 b)The durability of a product, when used as spray on the outer skin of theproduct 1 100 31,000 2,100,000 4 <100    2,700   450,000 6 <100   19,0001,100,000 8 <100   18,000 1,200,000 c) The durability of a product, whenused as spray on surfaces directly in contact with the product. 1 10031,000 2,100,000 3 200  5,500   900,000 Total number of Total number oforganisms/ organisms/25 cm² 25 cm² after 10 minutes Sample No.beforehand exposure time d) The organism number after spraying on theouter side of the product. Beforehand (Sample 1) 1 120 95 2  65 Nogrowth 4 110 No growth 6 Lawn growth No growth 8  18 No growth

[0111] Comments on:

[0112] a) The durability of a product, when used as additive.

[0113] The Table demonstrates that the addition of HIQProSlice, even insubstantial quantities, has no effect on the extension of durability.The HIQProSlice has no preserving effect when added as an additive.

[0114] b) The durability of a product, when used as a spray on theoutside of the product.

[0115] The table demonstrates that an improvement in durability isobtained by spraying the sausage with 1 g per 1000 g of product.

[0116] c) The durability of a product, when used as a spray on surfacesdirectly in contact with the product.

[0117] The Table demonstrates that an improvement in durability isobtained by spraying the surfaces and utensils.

[0118] d) The number of organisms after spraying the outside of theproduct.

[0119] A reduction in the number of microorganisms of an RF log of atleast two is obtained within 10 minutes by spraying the sausage surface.

Example 2

[0120] Technological (after)effect of process adjuvants for sprayingusing the example of a spray/cutting agent for cutting and spraying thetransport devices during the production/cutting up of poultry meat.

[0121] Result of testing HIQ Pro Chick (1%) for the abolition of abactericidal/bacteriostatic effect (syn. microbiological/technologicalafter effect) after contact with poultry protein following method B4.2.3. BGA according to E. Petermann and G. Cerny. Material underinvestigation: 1 sample of HIQ Pro Chick concentrate, registered trademark of Schür in Process GmbH, Mönchen-gladbach Investigation method: BIV 4.2.3. BGA, microbiological measurement method; Agar diffusion testImplementation: A 1% dilution in a lysate of a chicken breast fillet,from Wiesenhof, HKL-A having a protein content of 30 g/l (Biuret method)was first of all prepared from the submitted material. This mixture wasincubated at 6° C. for 18 h. On the following day, 10 ml, 50 ml and 100ml of this mixture were pipetted into a CASO agar which was at pH 7.0and into which spores of Bacillus subtilis BGA strain (DSM 614) had beenpoured; 3 wells per mixture. After a 2 hour prediffusion at 4° C., theplates containing the Bacillus spores were incubated at 30° C. for 3days and then checked for inhibition haloes. A small antibiotic plateserved as positive control for the Bacillus strain, while an agar samplewhich was only treated with spores was used as the growth control. Inaddition, the HIQ Pro Chick was examined, both in the above quantitiesand as a concentrated, 10% and 1% solution, without protein contact, foran inhibitory effect against Bacillus subtilis. This batch wasimplemented on 2 different days. Investigation result: Positive control:inhibitory halo of 40 mm around the antibiotic Growth control: goodgrowth of Bacillus subtilis BGA Sample under investigation: 1% of HIQPro Chick in protein: No inhibitory haloes with 10, 50 and 100 ml samplequantities. HIQ Pro Chick without protein: No inhibitory haloes with 10,50 and 100 ml sample volumes and 100%, 10% and 1% solution.

[0122] Assessment in Accordance with Method B IV 4.2.3. BGA:

[0123] According to the BGA (BgVV) test method employed in this case, itis not possible to demonstrate that the HIQ Pro Chick sample has anybactericidal or bacteriostatic effect, i.e. anymicrobiological/technological aftereffect with chicken muscle extracteither, in any of the experimental mixtures, even at a 10-fold dosage.

Example 3

[0124] Process adjuvant for spraying cutting knives, as a cutting agent,and for spraying transport devices, using the example of sliced sausageand considering the reduction of spoilage-causing agents(enterobacteria/lactobacilli) on cutting knives, transport devices andcut sausage surfaces, and improvement/extension of durability. FoundSample Sample Total number No.: description of organisms/7 cm² Comments2a. Standard method Belt 67 2 Belt ±100 3 Belt ±100 4 Belt 51 20 moulds5 Sausage supporter 8 6 Sausage supporter 0 7 Knife (outer side) 39 8Knife (inner side) 28 9 Knife box Huge numbers (inner side) 2b. Afterhaving treated cutting surfaces and transport surfaces 18 Belt aftersmearing with 1 paper (13:12 h) 19 Belt after smearing with 0 paper(13:12 h) 20 Belt after smearing with 0 paper (13:22 h) 21 Belt aftersmearing with 1 paper (13:20 h) 22 Belt after smearing with 18 paper(13:30 h) 23 Belt after smearing with 4 paper (13:30 h) 24 Belt duringcontinuous 0 spraying 25 Belt during continuous 0 spraying 26 Slicedsausage (above) 1 27 Sliced sausage (below) 0 2c. Checking thedurability of packed sausage

[0125] Sample Designation: Total no. Spore Date Sample of orgs. EnteroLacto Staph. Yeast Moulds formation Week 1 V <10² <10 <10² <10²  <10²<10²  <10² M <10² <10 <10² <10²  <10² <10²  <10² R <10² <10 <10² <10² <10² <10²  <10² MB <10² <10 <10² <10²  <10² <10²  <10² Week 2 V 7.2 *10³ <10  >3 * 10⁶ <10   <10  <10   <10² M 3.2 * 10² <10   2 * 10² <10  <10  <10   <10² R 1.4 * 10³ <10 1.5 * 10³ <10   <10  <10   <10² MB1.8 * 10⁴ <10 1.7 * 10⁴ <10   <10  <10   <10² Week 3 V 4.2 * 10⁵   202.9 * 10⁸ <10²  <10² <10²  <10² M 2.4 * 10⁴   60 6.3 * 10⁴ <10²  <10²<10²  <10² R 6.3 * 10⁵ 1.2 * 10⁴ 3.0 * 10⁵ <10²  <10² <10²  <10² MB4.0 * 10⁵   90 6.0 * 10⁵ <10²  <10² <10²  <10² Week 4 V 7.0 * 10⁷ <102.9 * 10⁸ <10²  <10² <10²  <10² M 8.0 * 10⁷ <10 6.3 * 10⁴ <10²   200 <10²  <10² R 1.8 * 10⁷ <10 3.0 * 10⁵ <10²  <10² <10²  <10² MB 10⁴ <106.0 * 10⁵ <10²  <10² <10²  <10² Week 5 V 3.5 * 10⁸ <10 6.6 * 10⁸ <10² <10² <10²    10  M 5.0 * 10⁵ <10 7.0 * 10⁶ <10²   200  <10²   250  R10⁴ <10 <10⁵ <10²  <10² <10²    50  MB   2 * 10² <10 <10² <10²  <10²<10²    30 

[0126] Results:

[0127] When sliced sausage is being produced, its durability increasesindirectly due to the continuous use of the process adjuvants on thecutting knives and the transport device since the number ofspoilage-causing agents appearing on the devices is substantiallyreduced.

[0128] According to the abovementioned experimental results, thedurability of sausage is significantly improved by using the cuttingagent which is applied to the cutting devices. At the same time, thereis surprisingly good cleaning of the cutting surfaces of the cuttingdevices. Furthermore, the cuttability of the sausage is improved. Thedurability is substantially improved despite the high dilution of thesubstances employed. Outstanding results can be obtained with vegetableoils in dilutions of from 1:10 to 1:100.

Example 4

[0129] Process adjuvant for cutting (cutting oil), by means of sprayingon cutting knives (band slicer) and circular dish cutting machine, andspray for spraying the surfaces of the foodstuff, using toast bread asan example and considering the reduction of spoilage-causing agents onthe machine parts and bread surfaces and/or cutting surfaces(moulds/Aspergillus niger) while at the same time improving/extendingdurability.

[0130] 3a. Durability Assessment—Use of Sprays and Cutting Oil Additive(Termed Jet and Cut) Number Sample of Number of stoppages in days codesamples 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 E1- 70 00 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 2 1.8 g jet/toast G G B B E2- 70 0 00 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 3 1.0 g jet/toast G G V V E3- 70 0 0 00 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 1 0.6 g jet/toast G G B B E4- 70 0 0 0 00 0 0 0 0 0 0 0 0 0 0 0 1 2 4 X only knife with cut G G G V V V E5- 70 00 0 0 1 3 5 10 16 X standard or past. G G G G G V V V V V E6- 70 0 0 0 00 0 0 0 0 0 2 4 3 4 5 7 X standard

[0131] Legend: Mould colour: G=Green, Y=Yellow, BL=Black, W=White andC=Chalk Site at which mould found

[0132] A=Above, B=Below, S=Side, CS=Cutting surface and V=Various sites3b. Environment hygiene Sample No.: Description Time Bact./m³ Moulds 1Entry 15:15 h 260 50 band slicer 2 Exit slicer 15:25 h 225 25 3 Coolingtower, 15:30 h 13 <13 middle of room 4 Packaging 15:30 h 400 62 machine5 CO₂ injector 15:40 h 750 88 6 Packaging 16:00 h 63 25

[0133] Result:

[0134] When sliced bread is being produced, its durability is extendedindirectly by the continuous use of the process adjuvants for sprayingonto bread surfaces and cutting the bread with cutting oil (addition ofthe process adjuvant, in proportion to the cutting oil, to the cuttingoil), since the number of moulds (spoilage-causing agents) issubstantially reduced. Chemical preservation or pasteurization is nolonger necessary.

Example 5

[0135] Process adjuvant for nebulizing in the air, considering thereduction of the spoilage-causing agents in the air (mould/Aspergillusniger) and prevention of resedimentation onto baked goods, using bakedgoods as an example, with the result that durability isimproved/extended. Sample Sample No.: description Bacteria Moulds 4a.Measurement of the number of organisms in the air prior to the treatmentBiotest Air sampler, in each case 2 min. (80 ltr. of air) 1 Cold roombefore 38 nebulizing between the cooling towers 2 Stairs region before1,500 entering the cold room 3 Exit from cold room to 2,500 625packaging 4 1st cooling tower 75 13 before the cooling plant airstream,prior to nebulizing, 10:00 h 5 1st cooling tower 80 140 before thecooling plant airstream, directly prior to nebulizing, 11:30 h 4b.Measurement of the number of organisms in the air during/after thetreatment 6 1st cooling tower 15 13 before the cooling plant airstream,during nebulizing, 11:45 h 7 1st cooling tower 0 0 before the coolingplant airstream, at the end of nebulizing, 13:00 h 8 1st cooling tower 00 before the cooling plant airstream, after nebulizing, 14:00 h 4c.Durability assessment after using nebulizing agent (termed FOG)

[0136] Number Sample of Number of stoppages in days code samples 10 1112 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 532 16 0 0 0 0 0 0 00 0 2 2 3 1 2 0 1 1 2 3 containing additive G G G G G G G G G B B B B BB B V B 505 16 0 0 0 0 0 0 0 0 0 0 0 1 1 1 0 1 1 1 2 containing additiveG B G G G G G B L B B B B V A 505 16 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 28 containing Fog after 60 min. G G G B B B 505 16 0 0 0 0 0 0 0 0 0 0 00 0 0 0 0 0 1 4 containing Fog after 120 min. G G B B 505 16 0 0 0 0 0 00 0 0 0 0 0 0 0 0 0 0 0 2 containing Fog after 180 min. G B 505 16 0 0 00 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 containing Fog after 240 min.

[0137] Legend: Mould colour: G=Green, Y=Yellow, BL=Black, W=White andC=Chalk Site at which mould found

[0138] A=Above, B=Below, S=Side, CS=Cutting surface, V=Various sites

[0139] Additive=Preservative

[0140] Fog=Without preservative and using the nebulizing agent in theair

[0141] Result:

[0142] When baked goods are being produced, their durability is extendedindirectly by th continuous use of the process adjuvant for nebulizingin the air (cooling tower, cooling/transport section), wit the number ofmoulds in the air being substantially reduced. Chemical preservation orpasteurization of th baked goods is no longer necessary.

Examples 6 to 17

[0143] In the next examples, the following materials and methods wereemployed:

[0144] Materials and Methods 1. Test E. coli ATCC11229 organisms: Staph.aureus ATCC6538 Ps. aeruginosa ATCC15442 C. albicans ATCC10231 A. nigerATCC16404 Cladosporium herbarum (our own isolate) 2. Nutrient CSA(Tryptone Soya Agar Oxoid CM media: 131) CSB (Tryptone Soya Broth OxoidCM 129) YGC agar (Merck 16000) Tween 80 (Merck)

[0145] 3. Implementation of the Tests

[0146] 3.1. In-vivo Test for Determining the Shortest Durability

[0147] The fungi and bacteria are taken up with a swab (stroke acrossthe grown plate with turning movements) and spread uniformly, e.g. overthe cut surface of a sliced bread sample so that a concentration of10³-10⁴ spores or microorganisms is achieved per 100 cm².

[0148] 0.2-0.3 ml of the test substance is sprayed, using an aerosolspray, onto 100 cm² of sliced bread surface. The test bread samples arepacked in plastic bags (polyethylene or polypropylene) and the plasticbags are closed and stored at room temperature in the light.

[0149] The growth of microorganisms on the contaminated bread samples iscompared with that on control bread. The number of days after which agrowth of microorganisms can be recognized with the naked eye for thefirst time is taken as the shortest durability.

[0150] 3.2. In-vitro Test: Quantitative Suspension Method in Accordancewith DGHM I2.3.1.¹

[0151] Overnight cultures (or, in the case of, for example, A. niger andC. albicans, 3-day cultures) are suspended in physiological saline(0.8%) until the desired concentration (10⁶ fungal organisms/ml or 10⁸bacterial organisms/ml) has been reached. After that, 9 ml of the testsubstance are inoculated with 1 ml of the suspension.

[0152] An exposure time of from 5 min to 1 hour is chosen for organismssuch as Staph. aureus, Pseudomonas and E. coli, while an exposure timeof 1.6 and 24 hours is chosen for A. niger and C. albicans. During theexposure time, the suspensions are shaken regularly.

[0153] After expiry of the exposure time, a dilution series of the testsuspension is set up in CSB (oxoid) which contains substances whichinactivate the flavouring substance(s) which has/have been tested ineach case. For example, 0.1% by weight of histidine is added forinactivating aldehydes, 1% by weight of &Tween 80^(R) is added forinactivating phenols, 0.2% by weight of Tween^(R) is added forinactivating alcohols, and 0.03% by weight of lecithin is added forinactivating acids, esters, inter alia. In the case of bacteria, CSA(oxoid), in the case of A. niger/C. albicans YGC Agar (Merck), is pouredover 1 ml of each dilution.

[0154] After 24-48 hours of incubation, the plates are evaluated and thedestruction factor is determined as the reduction factor (RF) inrelation to a growth control of 10⁵-10⁷ CFU/ml.

[0155] Deutsche Gesellschaft für Hygiene und Mikrobiologie [GermanSociety for Hygiene and Microbiology]; Richtlinien für die Prüfung undBewertung chemischer Desinfektionsverfahren [Guidelines for Testing andEvaluating Chemical Disinfection Methods]. Zentralblatt fürBakteriologie, Mikrobiologie und Hygiene, Reihe B, Vol. 172, No. 6(1981).

[0156] 3.3 Gas-Phase Test Method

[0157] The gas-phase test method is used to determine the destructionfactor when using gas-phase-active process adjuvants.

[0158] The determination is carried out in a so-called double petridish. 0.5 ml of the gas-phase-active agent is added to, for example,bread or small urea/formaldehyde foam blocks (0.5′1′3 cm) which arelocated on an absorbing surface. The bread or the small foam blocks areplaced in one compartment of a subdivided petri dish.

[0159] A filter paper disc (diameter: 13 mm) which is inoculated withfrom approx. 10⁸ to 10⁹ organisms is placed in another compartment ofthe same petri dish. The dish is sealed in an airtight manner andincubated at a temperature of 30° C. for 24 hours.

[0160] Following the incubation, the filter paper disc is suspended in 9ml of CSB and a dilution series is prepared in CSB. The tubes areincubated at 30° C. and evaluated. The destruction factor is determinedin comparison with the control.

[0161] 3.4 Gas-Phase Suspension Method

[0162] The gas-phase suspension method is used to carry out a firstinvestigation for bactericidal and/or fungicidal properties.

[0163] In order to carry out the method, melt molten nutrient mediacorresponding to the particular test microorganism concerned areinoculated with from 10⁵ to 10⁶ organisms per ml. The nutrient media arepoured into petri dishes and cooled.

[0164] 80 ml of the agent to be tested (additive or process adjuvant)are loaded onto a filter paper disc (diameter: 13 mm; Schleicher &Schüll, Article 601/2) and four of the filters prepared in this way aredistributed uniformly on the surface of a prepared petri dish. Theplates are subsequently incubated at 37° C. for 24 hours.

[0165] After the incubation, the size of any region of inhibition whicharises is determined. 5

[0166] 3.5 Preservation Test

[0167] The preservation test was determined in accordance with USPXXII/NF XVII, US Pharmacopeia, United States Pharmacopeial Convention,Rockville, Md. 20852.

Example 6 Synergistic Effect of Alcohols Which are Readily Soluble inWater, a Flavour Aldehyde and a Flavour Phenol

[0168] In this experiment, whose results are presented in the followingTable, the individual effects of ethanol and isopropanol atconcentrations of 20 and 1% by weight, and also the combined effect of0.2% by weight of anisaldehyde and 0.04% by weight of oreganum oil, arecompared with the synergistic effect of the combination of anisaldehyde,oreganum oil and in each case one of the aforementioned water-solublealcohols. The experiment was carried out as a quantitative suspensionexperiment. Reduction factors Exposure time, 1 h A. niger Staph. aureusAnisaldehyde, 0.2% by weight 0 3.3 Oreganum oil, 0.04% by weight (Activecompound combination 5E) 20% by weight of ethanol 0 3.4 20% by weight ofisopropanol 0.5 0.3 20% by weight of ethanol + 5E 5.4 7.7 20% by weightof isopropanol + 5E 5.4 7.7  1% by weight of ethanol 0 0  1% by weightof isopropanol 0 0  1% by weight of ethanol + 5E 0.9 7.7  1% by weightof isopropanol + 5E 0.1 5.5 Growth control log CFU: log CFU: 7.7 5.4

[0169] The values indicate that a 1% solution of the alcohols used inthis experiment, and also the active compound combination 5E on its own,are completely ineffective in the case of Aspergillus niger; the activecompound combination SE has a moderate effect in the case ofStaphylococcus aureus. A 20% solution of alcohol on its own also hasvirtually no microbicidal effect on Aspergillus niger, whereas it isonly the ethanol solution which has a moderate microbicidal effect onStaphylococcus aureus. However, a combination of ethanol or isopropanolwith the active compound combination 5E almost always results, when a20% solution of alcohol is used, in a 100% microbicidal effect; while acombination of 1% alcohol solutions with the active compound combination5E still gives a 70 to 100% microbicidal effect in the case ofStaphylococcus aureus at least.

Example 7 Decontaminating and/or Microbicidal Activity of IndividualFlavouring Substances

[0170] The decontaminating and/or microbicidal activity of flavouringsubstances from the groups of the alcohols, aldehydes and phenols, andalso different combinations from these groups, was once again determinedusing the quantitative suspension method.

[0171] The results are presented in the following table. TABLE Staph.aureus exposure time Asp. niger 1 h exposure time 1 h: 6 h Reductionfactor Individual % by weight Reduction factor¹ (initial substances offlavouring (initial number of number of organisms Flavouring substancein organisms in log in log substances H₂O CFU²/ml: 5.5) CFU/ml: 7.9)Group I: alcohol Anise alcohol   1% 0.3 1.0 2.1 Hydrocinnamyl alcohol  1% 0.3 3.2 7.9 Isopropanol   75% 5.5 5.5 7.9 Isopropanol   20% 0.5 1.50.3 Isopropanol   1% 0 0 0 Ethanol   75% 5.5 5.5 7.9 Ethanol   20% 0.50.3 Ethanol   1% 0 0 Group II: aldehydes Anisaldehyde  0.2% 0 4.2Citronellal  0.2% 0 2.1 Perillaldehyde  0.2% 0 2.6 Group III: phenolsOreganum oil 0.04% 0 3.1 1.4 Rosemary extract 0.04  0.2 0.2 1.6

Example 8 Influence of the Novel Cutting/Separating Agent on theDurability of Bread

[0172] The durability of sliced bread was investigated a) on bread whichwas sliced using conventional cutting agents and which was notinoculated with microorganisms, and on bread which was sliced using thenovel cutting agent and which was artificially contaminated after havingbeen sliced. Durability of the sliced bread in days % by ControlCladosporium Staph. weight bread, herbarum A. niger aureus based onsliced 5′ 10⁵ 2′ 10⁴ 4′ 10⁴ the ready- bread, CFU/100 cm² CFU/100 cm²CFU/100 cm² Cutting/separating to-use untreated of of of agent agent 20°C. bread 20° C. bread 20° C. bread 20° C. a) Soya bean oil   99% 3 9 812 Anisaldehyde   1% b) soya bean oil 97.4% 3 7 6 10 Caprylcapric   1%acid triglyceride lecithin anisaldehyde   1% hydrocinnamyl 0.15% alcohol0.45%

Example 9 Comparison of the Influence of Conventional Cutting Agents onthe Durability of Sliced Bread with that of Novel Cutting Agents

[0173] The results of this comparative experiment are given in thefollowing Table. Cutting/ Durability of sliced bread in days separatingControl bread sliced using Control bread sliced using agent accordingcutting oil without a novel cutting/separating agents to Table 6 processadjuvant according to Table 6 a 3 11 b 3  8

Example 10 Extension of the Durability of Sliced Bread by Mild ThermalAftertreatment of the Foodstuff Sliced Using a Cutting/Separating Agent

[0174] The following table shows the durabilily of sliced bread which,on the one hand, was sliced using conventional cutting oil and, on theother, using cutting/separating agents according to Table 6, and whichwas not subjected to any thermal aftertreatment, and, subsequently, ofsuch bread which was sliced using novel cutting/separating agents andsubsequently subjected to a mild thermal after treatment. TABLE 8Durability of sliced bread in days Control Control bread bread Breadsliced using a cutting/ sliced using sliced using separating agentaccording to cutting oil a cutting/ Table 6 and subjected to a withoutseparating thermal aftertreatment Cutting/ a novel agent Exposure CoreDurability separating process according to time in temp. in agentadjuvant Table 6 s/min in ° C. days a 3 11 10 s 30° C. 12 30 s 36° C. 131 min. 41° C. 15 2 min. 45° C. 17 5 min. 50° C. 20 b 3 12 10 s 30° C. 1330 s 36° C. 14 1 min. 41° C. 16 2 min. 45° C. 17 5 min. 50° C. 19

Examples 11-17

[0175] The following process adjuvants are introduced below by way ofexample: Example: 11 Cutting agent 12 Heat/cold transferring agent 13Emulsifier, separating agent and cleansing agent 14 Lubricant 15Gas-phase-active agent 16 Nebulizing agent 17 Spray

[0176] The recipe examples consist, by way of example, of individualand/or several flavour function groups combined amongst themselvesand/or combined synergistically.

[0177] The process adjuvants are used either undiluted or followingdilution with water and/or foodstuff-admissible solvents and/orvegetable (fatty) oils and/or emulsifiers of from 0.01% by weight to99.99% by weight, preferably in a mixing ratio of from 1:1 to 1:100.

[0178] Some application examples for the use of one or more processadjuvants for durability stabilization and/or improvement and/orenvironment impaction in the case of, for example: Process adjuvantExample employed No.: Toast bread Nebulizing agent 16 Cutting agent 11Spray 17 Fancy cakes and pastries Nebulizing agent 16 Sliced sausageCutting agent 11 Emulsifier, separating 13 agent, cleansing agentGrilling sausage Spray 17 Boiler water for heating chocolate Heattransferring agent, 12 mass cold transferring agent Conveyor beltLubricant 14 Waste container Gas-phase-active agent 15

[0179] The following recipe Examples 1-62 are representative examples ofthe flavour function groups individually or combined severally amongeach other and/or synergistically. Example Function group FDA flavour %by weight  1 Alcohol Glycerol 100  2 Alcohol/ Glycerol/ 92   aldehydehexyl aldehyde 8  3 Alcohol/ Acetoin/ 71   aldehyde/anisaldehyde/anisole 20   phenol 9  4 Alcohol/ Propyl alcohol/thymol 95  phenol 5  5 Aldehyde- Acetaldehyde/ 84   phenol eugenol 16  6 Alcohol/Citronellol/ 76   acid tartaric acid 24  7 Alcohol/ Anise 62   aldehyde/alcohol/hydrocinnamaldehyde/ 28   acid citric acid 10  8Alcohol/aldehyde/ Glycerol/ 40   phenol/ citral/ 14   acid estragole/ 18tannic acid 28  9 Aldehyde Perillaldehyde 100 10 Aldehyde/Perillaldehyde/formic 85   acid acid 15 11 Alcohol/ Benzyl 77   phenol/alcohol/isoeugenol/ 18   acid fumaric acid 5 12 Acetate Linalyl acetate100 13 Aldehyde/ Propionaldehyde/carvacrol/ 35   phenol/ phenyl aceticacid 20   acid 45 14 Acetal Acetal 100 15 Alcohol/ Cinnamyl alcohol/ 51  acetate hydrocinnamyl acetate 49 16 Alcohol/ Acetoin/ 55   aldehyde/acetaldehyde/ 35   acetate eugenol acetate 10 17 Alcohol/Isopropanol/citronellol 45   alcohol 55 18 Aldehyde/Anisaldehyde/benzaldehyde 64   aldehyde 36 19 Acetate/ Sodiumacetate/ethyl 50   acetate acetate 50 20 Acetal/ Cinnamaldehyde 63  acetal ethylene glycol acetal/ acetaldehyde 37 phenethylpropyl acetal21 Phenol/ Thymol/ 25   phenol anisole 75 22 Acid/ Valeric acid/mandelic30   acid acid 70 23 Ester/ Allicin/ 80   ester onion 20 24 Terpene/Dill/ 24   terpene limonene 76 25 Phenol/ Thymol/ 35   polyphenolgallotannin 65 26 Phenol Carvacrol 100 27 Polyphenol Gallotannin 100 28Acid Malic acid 100 29 Ester Allicin 100 30 Terpene Camphor 100 31Alcohol/aldehyde/ Linalool/ 30   phenol/ heptanal/ 21   acetatepropenylguaethol/ 18 triacetin 31 32 Alcohol/ Glycerol/ 40   aldehyde/hydrocinnamaldehyde/ 18   phenol/ fornesol/ 13   acetate/ potassiumacetate/ 19   acid phenylacetic acid 10 33 Acetate/ Sodium 44   aldehydediacetate/acetaldehyde 56 34 Acetate/ Benzyl acetate/ 65   phenola-bisabolol 35 35 Acetate/ Lavender/ 70   acid tartaric acid 30 36Acetate/ Ethyl acetate/borneol/ 8   alcohol/ pelargonic acid 42   acid50 37 Acetate/ Iso-amyl 30   aldehyde/ acetate/dodecanal/ 40   acid3-methylbutanoic acid 30 38 Acetate/ Cinnamyl 35   phenol/acetate/anethole/ 41   acid caproic acid 24 39 Acetate/ Calcium 50  alcohol/ acetate/heptanol/ 19   aldehyde/ benzaldehyde/ 10   acidacetic acid 21 40 Acetate/ Geranyl acetate/cineol/ 16   alcohol/thymol/phenylacetic 35   phenol/ 20   acid 29 41 Acetal/ Heptanalglyceryl acetal/ 10   alcohol/ nerolidol/ 40   aldehyde propanal 50 42Acetal/ Acetal/ 57   alcohol 1-phenylethanol 43 43 Acetal/ Acetaldehyde70   acid phenethylpropyl acetal/ 30 nonanoic acid 44 Acetal/ Acetal/ 32  alcohol/ isopropanol/ 48   acid acetic acid 20 45 Acetal/ Acetal/ 88  phenol carvacrol 12 46 Ester/ Allicin/ 40   alcohol/ glycerol/ 40  terpene/ camphor/ 10   acid acetic acid 10 47 Ester/ Allicin/ 20  alcohol/ acetoin/ 60   aldehyde n-octanal 20 48 Ester/ Allicin/ 80  acid aconitic acid 20 49 Ester/ Allicin/ 88   phenol acetyl-eugenol 1250 Ester/ Allicin/ 37   acetate sodium acetate 63 51 Ester/ Allicin/ 78  aldehyde acetaldehyde 22 52 Ester/ Allicin/ 8   alcohol/ rhodinol/ 62  acid tannic acid 30 53 Terpene/ Limonene/ 18   alcohol/ linalool 82  acid 54 Terpene/ b- 30   alcohol/ caryophyllene/coriander/ 35  aldehyde lemon grass 35 55 Terpene/ Camphor/ 15   ester/ allicin/balm/28   alcohol/ citric acid 7   acid 50 56 Terpene/ester/ Limonene/ 42  alcohol/ allicin/ 15   aldehyde benzyl alcohol/vanillin 25 18 57Polyphenol/ Gallotannin/ 17   alcohol/ 2- 65   acidphenylethanol/pentanoic 18 acid 58 Terpene/ Limonene/ 70   acid fumaricacid 30 59 Terpene/ Camphor/ 20   phenol thymol 80 60 Terpene/ Limonene/63   acetate lavender 37 61 Terpene/ Limonene/ 48   aldehyde citral 5262 Polyphenol/ Gallotannin/cuminol/ 29   alcohol/ cuminaldehyde 42  aldehyde 29

Example 18 Bacteriological Activity Test

[0180] The effective ness of aqueous systems containing ethanol; benzylalcohol, ethanol+acid (e.g. lactic acid); or benzyl alcohol+acid (e.g.lactic acid); at a duration of action of 1.0 hours has been summarizedin the following table: Reduction Factors Bacteria Mold ethanol 1.0% byweight 0 0 benzyl alcohol 1.0% by weight 0 0 1.0% by weight ethanol + 00 0.2% by weight lactic acid 1.0% by weight benzyl alcohol + 3.6 1.50.2% by weight lactic acid growth control log CFU 7.7 log CFU 5.4

[0181] At a lower concentration of <75%, ethanol and benzyl alcohol donot possess any microbiocidal capabilities. In contrast to ethanol (andsimilarly isopropanol), once having formed appropriate synergisms benzylalcohol is capable of reducing bacterial growth and the growth of molds.

1. An antimicrobial composition, comprising (a) a GRAS-flavoring compound that is an aromatic alcohol; and (b) at least one additional GRAS-flavoring compound which is different from the compound of (a).
 2. The composition of claim 1, wherein the GRAS-flavoring compound that is an aromatic alcohol is selected from the group consisting of benzylalcohol, 2-phenylethanol, 1-phenylethanol, 1-phenylalcohol, cinnamylalcohol, hydrocinnamylalcohol and 1-phenyl-1-propanol.
 3. The composition of claim 2, wherein the GRAS-flavoring compound that is an aromatic alcohol is benzylalcohol.
 4. The composition of claim 1, wherein the GRAS-flavoring compound (b) is selected from the group consisting of (1) alcohols selected from benzyl alcohol, acetoin, ethanol, 1-propanol, 2-propanol, propylene glycol, glycerol, n-butyl alcohol, iso-butyl alcohol, hexyl alcohol, L-menthol, octyl alcohol, 2-phenylethanol, cinnamyl alcohol, 1-phenylethanol, heptyl alcohol, 1-pentanol, 3-methyl-1-butanol, anise alcohol, ditronell, n-decanol, geraniol, 3-hexetiol, hydrocinnamyl alcohol, lauryl alcohol, linalool, nerolidol, 2,6-nonadiene-1-ol, nonyl alcohol, rhodinol, terpineol, borneol, clineol, cuminyl alcohol, 1-phenyl-1-propanol, 10-undecene-1-ol and 1-hexadecanol; (2) aldehydes selected from acetaldehyde, anise aldehyde, benzaldehyde, methyl-1-propanal, citral, citronellal, n-decanal, ethylvanillin, fufurol, heliotropin, heptanal, hexanal, 2-hexenal, 2-phenyl-1-propanal, dodecanal, nonyl aldehyde, octyl aldehyde, phenylacetaldehyde, propanal, vanillin, cinnamaldehyde, perilla aldehyde and cuminaldehyde; (3) phenoles selected from thymole, methyleugenole, acetyleugenol, safrole, eugenole, isoeugenole, anethole, phenole, methylchavicole, carvacole, α-bisabolole, formesole, anisole and propenylguaethol; (4) acetates selected from iso-amylacetate, benzylacetate, benzylphenylacetate, n-butylacetate, cinnamylacetate, citronellylacetate, ethylacetate, eugenolacetate, geranylacetate, hexylacetate, hydrocinnamylacetate, linalylacetate, octylacetate, phenylethylacetate, terpinylacetate, triacetine, potassium acetate, sodium acetate and calcium acetate; (5) acids selected from acetic acid, aconitic acid, adipic acid, formic acid, malic acid, caproic acid, hydrocinnamic acid, pelagonic acid, lactic acid, phenoxyacetic acid, phenylacetic acid, valeric acid, isovaleric acid, cinammic acid, citric acid, mandelic acid, tartaric acid, fumaric acid, tannic acid and the physiologically tolerated salts thereof; (6) allicin; (7) terpenes selected from camphor, limonene and β-caryophyllene; (8) acetals selected from acetal, acetaldehyde dibutylacetal, acetaldehyde dipropylacetal, acetaldhehyde ethylpropylacetal, cinnamaldehyde, ethylene glycol acetal, decanal dimethyl acetal, heptanal dimethyl acetal, heptanal diglyceryl acetal and benzaldhehyde propylene glycol acetal; and (9) ethereal oils and/or glycolic extracts or extracts which are obtained by CO₂ high pressure processes selected from: (a) oils or extracts containing a high proportion of alcohols: balm, coriander, cardamon, eucalyptus; (b) oils or extracts containing a high proportion of aldehydes: eucalyptus citriodora, cinnamon, lemon, lemongrass, balm, citronella, lime and orange; (c) oils or extracts containing a high proportion of phenols: oreganum, thyme, rosemary, orange, carnation, fennel, camphor, tangerine, anise, cascarilia, tarragon and allspice; (d) oils or extracts containing a high proportion of acetates: lavender; (e) oils or extracts containing a high proportion of esters: mustard, onion and garlic; (f) oils or extracts containing a high proportion of terpenes: pepper, Seville orange, caraway, dill, lemon, peppermint and nutmeg.
 5. The composition of claim 4, wherein the GRAS-flavoring compound (b) is selected from the group consisting of anise alcohol, hydrocinnamyl alcohol, anisaldehyde, citrolnellal, perillaldehyde, oreganum oil and rosemary extract.
 6. The composition of claim 5, wherein the GRAS-flavoring compound is selected from the group consisting of anisaldehyde and oreganum oil.
 7. The composition of claim 1, wherein the alcohol(s) comprise less than 50% by weight.
 8. The composition of claim 1, wherein the GRAS-flavoring compound (b) is at least 0.001% by weight.
 9. A cutting agent, which comprises the antimicrobial composition of claim 1 and vegetable oil.
 10. The cutting agent of claim 9, wherein the ratio of the antimicrobial composition to oil is 1:1 to 1:100.
 11. A process for improving the durability of, and/or stabilizing microbially perishable products, which comprises the step of contacting the surfaces of the product, product packaging, environment and/or the surfaces of the utensils and other materials that come into contact directly or indirectly with the product with the antimicrobial composition of claim
 1. 12. The process of claim 11, wherein the product is a foodstuff, and the antimicrobial composition is contacted to the foodstuff at a concentration that yields a final concentration of the antimicrobial composition of 0.01 to 1 g per kg foodstuff.
 13. The process of claim 12, wherein the contacting of the antimicrobial composition is accomplished by spreading, lubricating, emulsifying, separating, cleansing, spraying, nebulizing, gasifying, dipping and cutting.
 14. The process of claim 12, wherein the antimicrobial composition is contacted at a concentration that yields an antimicrobial effect for less than 24 hours.
 15. The process of claim 11, which has the additional step of mildly heating the product.
 16. The process of claim 15, wherein the heating step comprises bringing the core temperature of the product to between 30° C. and 50° C.
 17. A process for improving the durability of and/or for stabilizing microbially perishable products, the process comprising applying at least one process adjuvant onto surfaces of the products prior to, after or during a procedure of manufacturing, processing or packaging the product, and/or onto the environmental air surrounding the products and/or surfaces of devices or other materials coming into contact directly or indirectly with the products, wherein at least one process adjuvant contains at least two microbiocidally active flavoring substances selected from the group consisting of alcohols, aldehydes, phenols, acetates, esters, terpenes, acetals, polyphenols, acids and their physiologically tolerated salts, ethereal oils and plant extracts, further comprising applying the at least one process adjuvant onto food products in concentrations of 0.05 to 5 grams per kilogram, applying the at least one process adjuvant onto the environmental air in concentrations of 0.001 to 10 grams per cubic meter of air, and applying the at least one process adjuvant onto the surf aces of devices in concentrations of 0.000001 gram to 0.1 gram per square cm surface area, wherein the process adjuvant and the concentrations thereof are selected such that the process adjuvant has a microbiocidal effect time of less than 24 hours. 